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I have no other words than this dish looks like heaven on earth. Period.

I’m trying to post something different. No rubs, no sauces, just simple pure fantastic ingredients. I’m not trying to imply that using a lot of spices is wrong, but sometimes a simple approach works, if you have great meat to work with. I’ve written before about the mountain pigs in Norway...

I think I have a different food background than most of the members on this board. That does not mean that I'm right, and you are wrong. None the less, from my point of view, it looks like you use spices, rubs, sauces to make food taste like something else than the basic ingredients. From my...

I'm quite positive I gained a couple of pounds just looking at the pictures! Delicious. Than you for sharing, Mr. Lampe! As a small return, I will take pics of the planned Artic pig sous vide cook tomorrow. I hope you'll like it.

Just spray the mold with some 7% vinegar, scrape off the mold and then use a garden hose and a brush to remove the rest. Then, load it up and let it rip as high as you can go. All sorts of chemical cleaners an so forth is probably worse for your health than the molds. I've scraped off my WSM a...

I like to use my baskets, because they helps me keep the grill nice. I've seen lots of pictures where the coating falls off due to too much heat when the coals have been resting on the inner wall of the kettle. The ability to move the heated coals when grilling is another bonus. If I need a...

Wet sanding is very effective. The problem is that most people does not know how to do it. I do not want to suggest anything about your approach, but here's the deal: - Store the paper in water in a container overnight. Very important. This is a real timesaver, and it will almost cut the...

No, I used a deep fryer and sunseed oil. I will try bacon fat and a skillet next time. The taste was great, especially after a short rest, as mentioned, so I'll make more now that I have access to green tomatoes. That's something that is impossible to find at the greengrocer's here in Norway.

Well, the song is from a movie, a watchable one, from 1991, if my memory serves me right. Do try the dish, but it might be hard to obtain green tomatoes if you don't have access to a tomato plant. Fry them, let them rest for a few minutes, they will taste better after a short rest, and enjoy...

No, no unions, but it could have been. The look is almost the same, if you make them right. I chose to use an english term, not an italian one, as Calamari is italian for a"Squid". (Plural- Calamaro) :) It is a mediteranian dish, mostly, in the form we eat it today, but squids have not...

What a fantastic cook! The snake method is a winner, I've used it several times running at a wide range of temperatures.

I managed to snip off the wrong branch on one of my tomato plants, and I suddenly had a bunch of green tomatoes. What a bummer. Or maybe not. I also made some fried squids to eat with the tomatoes. Not bad, If I must say so. Thank you for your time.

For me this would be food for a whole month! And what a month! As usual, it's a pleasure to se pictures of your cooking.

Whenever I cut down a tree, I slice off a few thin slices, a inch thick. They do not take up much room stacked, I store them under the WSM, and I use three of them to store the lid, the big part of the WSM and so on. When they get too dirty, I put them in the oven, or use them as smoke wood, if...

Looks great! Now, where did I put my Firewires..

Thank you for your kind words. This does not taste like KFC, "Chicken" covered with bread crumbs and fried in cheap oil. A neat idea to use bacon crisps on lake fish, why haven't I thought of it myself. I will have to try that sometimes. Mr. Lampe, I must admit I had seconds, and thirds, as...

It's about time that I make a new post. I hope you like this one, it's a dish I've made several times. Now, pour some rice flour in a bowl. Add some dry rub/spices/ to the flour, and cover your chicken parts with the mixture. Here I have used chicken wings, but I have used other parts of the...

Looks like a winner. I have tried different approaches on turkey breasts, and I have found out that I get the best results when I cook the breast sous vide, cold smoke it, and then char it over a very hot propane burner. Super juicy, and full of flavor. As Mr. Biesinger says, go by weight when...

I hope the taste is as good as the texture looks! Judging by the pictures, these are spot on! I know by trial and error that this result takes a lot of knowledge, skill and may I say a bit of luck. :)

Just in case they have not gotten enough attention already? Jokes aside, most vegetarians are nice people, and will be thankful for your effort. Try grilled cauliflower. It's delicious. A mixture of food, both on a grill and on a WSM would be ideal, I think. Smoked beans are very nice, as...